M&S RECIPE INSPIRATION
Tom Kerridge’s crispy bacon potato cakes with perfect poached eggs
Perfect for a weekend brunch or a light family supper, this amazing-value Remarksable Value dish stars crispy bacon potato cakes topped with oozy poached eggs and smashed avocado
Ingredients
- 600g Remarksable Value M&S Select Farms white potatoes, peeled, grated and excess water squeezed out
- 2 Remarksable Value M&S Select Farms brown onions, peeled and diced
- 4 smoked bacon rashers, diced
- 2 Remarksable Value M&S Select Farms hass avocados, lightly mashed with salt and pepper
- 5 Remarksable Value free-range mixed-size eggs
- Knob of salted butter
Store cupboard
- 2 tbsp olive oil
- Few splashes white wine vinegar
- 80g plain flour
- Salt
- Pepper
Method
- Put the grated potatoes into a bowl with ½ tsp salt. Mix well with your hands, then set aside for 15 minutes to give the salt a chance to draw the moisture out of the potatoes.
- Gently cook the onions and bacon in a pan until the bacon starts to crisp and the onions are tender. Transfer to a plate to cool.
- Put the potatoes into a clean j-cloth or tea towel and squeeze out as much moisture as possible. Put them back into the bowl and mix in the flour, 1 of the eggs and the cooked onions and bacon. Season with salt and pepper.
- Shape the mix into 4 burger-sized rounds, then set aside on a tray and sprinkle with a little more flour, ready for frying.
- Melt the butter and oil in a pan over a medium heat and cook the potato cakes for 8-10 mins on each side, turning carefully until they’re golden brown and crisp.
- Meanwhile, make the poached eggs. Crack each remaining egg into a cup or ramekin first and add a splash of the white wine vinegar. Prepare a pot of salted water, add a little extra vinegar and bring to a simmer. Stir the water with a wooden spoon to create a vortex, then gently tip in each egg one at a time and cook for 3-4 minutes. The vinegar will help the egg white set.
- Serve up the crispy cakes with the mashed avocado and poached eggs on top.
